Pumpkin and Apple Soup with Sage
Cool, crisp fall days have finally arrived in the New York City metro area, and what better way to celebrate the return of autumn than with a cozy bowl of soup. Even though I’m someone who willingly makes soup/eats soup all year round, there is something so special about that first bowl once there is a chill in the air and the leaves start to change outside.
This pumpkin soup recipe really embodies everything I love about fall. The flavors, the aromatics, the colors…it’s truly a gorgeous dish! The sweetness of the apples and earthiness of the sage both perfectly compliment the richness of the pumpkin. It’s this kind of soup that makes me fall in love with autumn all over again.
Happy soup season everyone!
Pumpkin and Apple Soup with Sage
Servings: 6
4 tablespoons unsalted butter
3 large garlic cloves, minced
2 shallots, minced
2 Granny Smith apples, peeled and cut into 1/2 inch cubes
2 15oz. cans pumpkin
6 cups low sodium vegetable broth
2 tablespoons fresh sage, chopped finely
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
Salt to taste
1/2 cup heavy cream
Optional garnishes: I love to serve this soup with crispy sage, walnuts, and grated extra sharp cheddar on top. But you can’t go wrong with other fun garnishes, like roasted pumpkin seeds or crunchy croutons. The options are endless!
How to Make:
Melt the butter in the bottom of your soup pan or Dutch oven over medium-high heat. Add in the shallots and garlic and cook them for about 4-5 minutes, or until the shallots are soft, stirring them occasionally. Stir in the apples, fresh sage, and spices and cook for an additional 30 seconds.
Slowly pour in the vegetable broth, then add the pumpkin. Add salt to taste and stir well to combine. Bring to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes.
Remove your soup pan from the burner. Use an immersion blender to puree the soup to your desired consistency. You can also puree the soup in batches in a blender if you have one.
Return your soup pan to the burner on medium-low heat. Stir in the heavy cream and cook for 5 more minutes.
Serve hot, top with your favorite garnishes, and enjoy!
